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A  Standard  Dietary 
for  an  Orphanage 


(SECOND  EDITION) 

""'Pi 


"Written  for  the 

State  Board  of  Charities  and  Corrections 

by 

DR.  ADELE  Sa/JAFFA  ^ 
Lecturer  in  Dietetics  at  the  University  of  California 


19  15 


Calivoxnia 

Statk  Pkinting  Ovrics 

1915 


A  Standard  Dietary 
for  an  Orphanage 


(SECOND  edition; 


Written  for  the 

State  Board  of  Charities  and  Corrections 

by 

DR.  ADELE  S.  JAFFA 
Lecturer  in  Dietetics  at  the  University  of  Cahfornia 


19  15 


California 

State  Printing  Office 

1915 


17693 


'  Cat.  for 
Agrlc.  Uki 


Js 

AGRrO; 

UBRARV 

FOREWORD. 

In  considering  the  question  of  what  constitutes  a  standard  diet  for 
the  cluldren  of  an  orphanage,  the  first  and  most  important  thing  to  do 
is  to  forget  that  they  are  orphans,  and  the  second  is  to  remember  it 
with  renewed  intensity.  The  apparent  inconsistency  in  these  direc- 
tions can  be  easily  explained,  especially  if  the  explanation  is  prefaced 
by  the  following  definition. 

A  standard  dietary  is  one  which  provides  for  every  fundamental 
need  of  the  body,  which  makes  for  good  health,  full  development  and 
best  efficiency,  and  which  does  this  at  the  least  possible  cost. 

The  fundamental  food  needs  of  children  are  the  same  regardless  of 
where  they  happen  to  eat.  It  takes  just  as  much  material  to  "grow" 
the  body  of  one  little  child  as  it  does  that  of  another  little  child,  re- 
gardless of  the  father's  earning  capacity,  or  whether  indeed  there  be 
a  father.  It  takes  a  definite  amouijt  of  coal  to  run  an  engine,  regard- 
less of  who  pays  for  it.  That  some  engines  go  on  leSvS  and  do  less 
work — and  others  are  coaled  beyond  their  capacity  and  bring  disaster 
to  their  owners,  onl}'  emphasize  the  law. 

It  is  readily  seen,  therefore,  that  in  considering  the  proper  feeding 
of  children,  from  the  modern  point  of  view,  it  is  both  unnecessary  and 
ill-advised  to  hamper  the  mind  with  an  ever  present  consciousness  of 
family  relations  or  lack  of  them.  In  considering  the  kind,  amount,  and 
variety  of  food  required,  the  only  appropriate  and  helpful  label  is  one 
which  points  to  some  definite  physical  conditions  which  may  modify 
the  general  need,  as :  "a  diet  for  babies  of  two  years " ;  " for  children  of 
ten  years";  "for  adolescents";  "for  under-nourished  children,"  etc. 

When,  later  on,  however,  the  methods  of  preparing,  cooking,  and 
serving  these  foods  are  considered,  it  then  becomes  important  to  add 
the  label:  "For  a  large  group''  for  in  these  phases  of  the  subject  the 
problems  vary  with  the  size  of  the  group. 

And  still  later,  when  considering  the  inevitable  question  of  cost,  we 
must  once  more  remember  with  emphasis  that  the  children  of  this  par- 
ticular large  group  are  orphans,  and  that  as  such  they  are  the  responsi- 
bility of  the  community  and  that  the  community  not  onl}^  can  afford  to 

505 


feed  its  children  properly,  but  that  it  can  not  afford  not  to.  If  iu  the 
common  equality  of  children,  there  is  one  class  who  have  greater  need 
than  others  of  sound  constitutions,  of  fine  physical  development,  of 
resistance  to  disease,  it  is  those  children  who  must  depend  for  their 
livelihood  and  success  entirely  upon  their  o^^•n  efforts,  and  that  at  an 
early  age.  From  the  selfish  as  well  as  from  the  altruistic  point  of 
view,  the  community  can  not  afford  to  allow  "dependent  children"  to 
grow  up  into  anything  short  of  their  very  best  possibilities.  The 
money  which  it  is  necessary  to  spend  in  order  to  accomplish  this  result 
is  in  everv  sense  a  good  investment. 


A  STANDARD  DIETARY  FOR  AN  ORPHANAGE. 

(  Secoxd  Edition'  ) 


The  Principles  of  Dietary  Construction. 

It  is  important  that  those  who  have  charge  of  the  dietary  of  any 
group  of  people  should  have  an  intelligent  idea  of  the  principles  which 
underlie  the  best  arrangement  and  combinations  of  foods;  otherwise 
apparently  small  changes  and  substitutions  might  seriously  interfere 
with  some  important  principle.  As  a  dietary  is  concerned  with  many 
phases  of  the  food  question,  it  might  well  be  discussed  under  four  gen- 
eral heads  or  topics,  i.  e. : 

I.     The  nutritive  phase  which  relates  to  "food  values";  "the 
balanced  diet,"  etc. 
II.     The  hygienic  phase  which  deals  with  digestibility,   proper 
combinations,  methods  of  cooking,  etc. 
III.     The  esthetic  phase  which  deals  with  the  appearance,  flavor 

and  general  attractiveness. 
IV.     The  economic  phase  which  deals  with  cost  and  value. 

I.     The  Nutritive  Phase  of  a  Dietary. 

AVere  the  human  machine  like  a  mechanical  device,  the  term  "nutritive 
value"  would  refer  only  to  the  amount  of  fuel  which  it  consumes 
in  the  day.  But  the  human  machine  grows,  and  therefore  requires 
material  both  to  build  new  tissue  and  to  replace  that  wdiich  is  broken 
down  in  the  wear  and  tear  of  living.  The  nutritive  value  of  a  dietary 
means  therefore,  the  amounts  both  of  fuel  and  of  huilding  material  which 
the  daily  food  supplies  to  the  body. 

How    are   these    values    estimated? 

All  foods  of  whatever  kind  may  be  divided  into  simple  classes  and 
then  into  sub-classes  according  to  the  ingredients  which  thej^  contain. 
Because  a  food  is  placed  in  a  particular  class  it  does  iwt  mean  that  it 
contains  o)ily  material  for  which  that  class  is  named,  but  that  it  con- 
tains that  particular  material  in  larger  proportion  than  any  other. 
Thus  in  the  table  below  the  common  foods  are  placed  under  the  heading 
of  the  class  to  which  they  belong,  while  in  parentheses  are  indicated  the 
important  nutrients  of  some  other  class  which  they  contain. 


2— 17G93 


6  — 


Table    Showing    Classification    of    Foods. 

II. 


I. 

Nitrogenous 

or 

Protein  group 

(building   material) 


Non-nitrogenous  group 
(heat  and  energy  foods) 


A.     Carl)oliydrates 


Moat  (fat). 

Milk  (fat  and  sugar). 

Eggs  (fat). 

Cheese  (fat). 

Fish. 

Oysters. 

Nuts  (oil). 

Beans  (starch). 

Peas  (starch). 

Gluten  flour  (starch). 


(1)  starches 

Klours  (protein). 
Cereals  (protein). 
Bread  (protein). 
JIacaroni  (protein), 
liiee  (protein). 
Potatoes. 

Green  vegetables. 
Fruits  (sugar). 


Cane  sugar. 
Beet  sugar. 
Milk  sugar. 
Fruit  sugar. 
Syrups. 
Honey. 


Meat  fat. 
Fish  oil. 
Butter. 
Cream. 
Vegetable  oil. 

(Olive,  etc.). 

(Nut  butters). 


Other  tables  show  the  exact  amount  of.  each  nutrient  wliidi  foods 
contain  or  the  chemical  composition,  as  follows : 

Table  Showing  Chemical  Composition  of  Some  Foods. 


What    importance    attaches    to    knowing    these    food    classes? 

It  is  fundamental  in  accurate  feeding  and  is  the  basis  of  wliat  is 
termed  "balance"  in  the  diet.  This  is  because  each  Lrroup  of  foods  lias 
a  different  office  to  perform  in  the  body. 

Protdn  is  the  tissue  builder,  providing  botli  for  urowth  ami  for  tlic 
replacing  of  worn-out  material.  It  is  the  largest  ch'incnt  in  nnisclo. 
brain,  nerves,  blood,  and  internal  organs. 

Xini-nitre)(jenous  material  of  all  kinds  yields  Ixat  which  is  used  both 
for  keeping  the  body  warm,  and  for  power  or  energy  with  wliich  to 
perform  work.  It  also  builds  fatty  tissue.  l)nt  this  is  oidy  stored  fuel. 
It  can  not  build  important  j^ermanc^nt  tissue.  On  the  other  luind,  pro- 
tein can  and  does  yield  heat  and  energy,  but  there  are  many  reasons  why 
it  is  ordinarily  not  wise  or  economical  to  use  it  for  this  purpose. 

How    are   these    facts    applied    to    a    dietary? 

As  cliihlivn  need  a  hirger  propoi'tion  of  ejrowiuf/  material  than  adults 
it  is  ])lain  tluit  tlieir  diet  should  contain  a  larger  proportion  of  jn-otein. 
On  the  other  hand  those  who  do  heavy  woi-k  or  are  exposed  to  cold  re- 
(juire  a  larger  auMunt  of  'Mieat  and  energy"  food  than  do  others. 
Every  diet,  it  fact,  should  be  properly  proportioned  between  these 
clas.ses,  according  to  conditions. 


—  7  — 

What   happens   if  children   do   not   receive   enough    protein? 

Their  rosistcince  to  disease  is  lowered  and  they  do  not  grow  normally. 
In  most  cases  the  children  are  stunted  but  in  other  cases  Nature  seems 
determined  to  lengthen  them  out  and  failing  in  material,  resorts  to 
breaking  down  some  of  the  substance  of  the  internal  organs  and  deep 
tissues  and  using  it  for  building  new  tissue.  The  results  are  most  dis- 
astrous to  health. 

What   diets   are   likely  to    be   poor   in    protein? 

Those  which  contain  only  small  amounts  of  milk,  meat  and  eggs  and 
where  the  principal  foods  are  mush,  bread,  potato  and  vegetables. 

What   happens   if  the   supply   of   heat   and    energy  foods   is   deficient? 

As  a  rule  children's  appetites  lead  them  to  eat  a  sufficient  amount 
when  the  supplj'-  is  not  unnecessarily  limited.  As  these  foods  are  cheaper 
than  the  others,  there  is  usually  a  sufficient  amount  provided.  If,  how- 
ever, the  supply  is  short,  the  children  get  thin  and  attention  is  thus 
called  to  the  error,  and  all  danger  averted. 

On  the  other  hand  children  who  lack  protein  may  gain  weight  in  fatty 
tissue  and"  deceive  the  observer.  They  may  "look  well"  and  "feel 
well"  while  they  gradually  lose  ground. 

is    it    important   to    discriminate    closely    between    the    small    divisions    or    sub-classes 
of    non-nitrogenous    foods? 

It  is.  some  of  them  are  ''bulky"  and  some  are  "concentrated." 
Each  kind  has  its  special  value.  The  bulky  foods  stimulate  the  intes- 
tine, keep  .the  food  mass  porous,  etc.;  but  the  process  of  digestion  is 
lengthy  and  more  or  less  complicated.  The  concentrated  foods  furnish 
a  large  amount  of  nourishment  for  their  bulk  and  usually  have  a  shorter 
and  more  simple  process  of  digestion. 

Which   are  the   bulky  foods  of  this  class? 

The  so-called  "starchy  foods,"  and  fruit  and  vegetables. 

Which   are  concentrated? 

The  sugars  and  fats. 

Is  one  form   of  concentrated   food   sufficient? 

No.     Sugar  can  never  entirely  or  adequately  take  the  place  of  fat. 

Why    is   fat   so    important? 

Fat  is  the  only  "energy  food"  which  builds  tissue.  It  is  especially 
important  to  growing  children,  as  it  furnishes  material  for  the  building 
of  brain  and  nerves  and  for  the  red  marrow  of  the  bones  where  the  red 
blood  cells  are  developed.  The  other  energy  foods  may  be  stored  as  fat 
but  do  not  build  any  of  the  highly  organized  tissues. 

Fat  is  in  a  large  suhclass  hy  itself.  It  has  a  different  process  of  di- 
gestion and  different  channels  of  absorption,  thus  showing  that  Nature 
has  made  special  provision  for  its  entering  largely  into  the  diet.  It  is 
worth  two  and  one-fourth  times  as  much  as  starch  or  sugar  for  produc- 
ing heat. 


—  8  — 

Under    what    circumstances    does   fat   starvation    occur    in    children? 

1.  Wlit'ii  the  (|Uiiiitity  of  milk  is  snuill. 

2.  Wluii  tlie  (nullify  of  milk  is  poor. 

3.  When  tlu'  milk  i.s  skimmed. 

4.  Wht'U  the  supply  of  butter  is  scanty. 

Thi.s  is  especialh'  true  when  these  defects  are  dot  compensated  for  by  the 
use  of  oil  or  other  ea.sily  digested  fat. 

What    Is   the   value   of   sugar? 

Sugar  might  be  considered  a  concentrated  and  easily  handled  form  of 
starch}'-  food,  for  starch  is  changed  into  sugar  by  a  rather  lengthy  pro- 
cess of  digestion  before  it  can  be  used  by  the  body.  Because  it  is  so  con- 
centrated, it  can  readily  be  used  to  excess.  But  it  is  a  valuable  article 
when  used  as  a  food  and  not  as  an  "indulgence"  and  should  have  its 
proper  place  in  the  dietary  of  a  growing  child  and  any  person  who  exer- 
cises larfrely.     It  should  not  be  eaten  between  meals. 

What    happens    if    only    bulky    foods    are    used? 

The  person  either  fails  to  eat  a  proper  amount  for  his  needs,  draws 
upon  his  reserve  store  and  thus  becomes  "undervitalized,"  or  else  he 
cats  what  he  requires,  overloads  his  digestive  apparatus,  and  subjects  it 
to  unnecessary  strain.  This  is  especially  true  of  very  young  children 
and  also  where  the  food  need  is  large,  as  with  the  adolescent.  The  re- 
sults of  this  kind  of  strain  may  not  show  for  years,  as  indeed  is  the 
case  with  any  kind  of  improper  feeding. 

Thus  the  first  Rules  of  Dietanj  Cousf ruction  are  developed  : 

R}(le  1.     The  diet  should  contain  the  proper  amount  and  proportion 

of  the  two  main  classes  of  food. 
Itulc  2.     A  proper  balance  should  be  maintained  between  bulky 
and  concentrated  foods  and  a  special  place  be  given  to 
fat. 

What    is   the    proper   amount    and    proportion? 
This  (|ut's1i()n  briii'js  up  the  sul).iect  of 

STANDARDS. 

f)t  fiiiilioii.  A  standard  is  the  anmuuf  of  food  which  the  authorities 
on  the  subject  suggest  as  adequate  or  best  for  different  people. 

How  Is  the  standard   arrived   at? 

By  a  coml)ination  of  careful  investigations  into  what  ])eople  do  eat 
and  do  thrive  on.  and  by  accurate  scientific  experiments. 

Is   the   standard   exact    and    reliable? 

It  is  not  exact  for  all  people  and  is  never  intended  to  mark  an  accurate 
line.  It  rather  points  the  limits  below  which  and  beyond  which  it  is 
not  safe  to  go.  Individuals  differ  but  a  group  represents  the  average  of 
certain  conditions  and  the  standard  for  a  group  Ls  a  muchmore  accurate 
tiling  than  for  one  per.son.     The  group  need  is  the  average  need. 


—  9  — 

How  does   a   standard   express   its  quantities? 

The  amount  of  protein  is  expressed  in  grmns  (1  ounce  equals  about 
30  grams).  The  protein  need  depends  principally  upon  weight  and 
growth.  That  is,  a  growing  body  requires  more  protein  for  each  pound 
of  body  iveight  than  does  one  that  is  not  growing.  For  instance,  an  in- 
fant requires  from  1  to  1.5  grams  of  protein  for  each  pound  it  weighs, 
while  an  adult  requires  only  .6  to  .8  grams  per  pound.  Children  of  dif- 
ferent ages  require  quantities  between  these  two.  Thus  a  child  of  ten 
years  who  weighs  70  pounds  (stripped  weight)  will  probably  require 
between  70  and  80  grams  of  protein  per  day,  depending  upon  how 
rapidly  he  is  growing ;  while  a  man  who  weighs  150  pounds  will  require 
only  100  to  115  grams. 

The  amount  of  energy  food  is  expressed  in  calorics — a  calorie  being  a 
unit  of  heat,  a  measure,  like  an  inch  or  a  yard.  The  number  of  units 
of  heat  that  must  be  produced  to  keep  the  huynan  engine  running  well 
(as  with  other  engines),  depends  upon  its  size,  its  rate  of  speed,  its 
hours  of  work  and  the  iveight  of  things  it  moves  or  handles,  but  espec- 
ially upon  work  or  work  in  relation  to  weight,  etc.  Thus  an  infant  re- 
quires about  40  to  45  calories  for  each  pound  it  weighs;  a  child  of  two 
years,  40  or  less ;  a  child  of  ten  years  about  32  calories  per  pound ;  an 
adult  engaged  in  light  work,  about  20,  and  with  heavy  work,  about  26 
calories  per  pound.  Another  factor  which  modifies  the  individual 
need  is  the  rapidity  with  wiiich  the  body  radiates  heat.  A  tall  thin 
person  who  weighs  the  same  as  a  shorter  and  fatter  one,  requires  a  diet 
having  a  higher  caloric  value.  All  this  can  be  calculated  quite  accurately 
for  any  individual  under  observation,  but  for  a  group  an  average  is 
taken.  Thus  if  the  average  age  of  a  group  of  children  is  10  years,  and 
the  amount  of  work  and  play  that  of  the  average  school  child,  the  dietary 
should  furnish  about  2,100  calories  per  child  per  day. 

The  mineral  standard  is  calculated  in  the  same  manner  as  the  protein, 
but  for  the  purposes  of  the  present  discussion  it  is  not  necessary  to  go 
into  these  details.  If  the  dietary  contains  a  sufficient  amount  of  milk, 
meat,  eggs,  grains,  fruits  and  vegetables,  the  mineral  content  will  be  sure 
to  meet  the  average  need. 

Thus  the  food  standard  for  an  average  child  of  10  years,  who  weighs 
70  pounds  would  be  expressed  as  75  grams  of  protein  and  2,100  or  more 
calories. 


II.     The  Hygienic  Phases  of  the  Dietary. 

A  proper  diet  can  not  be  arranged  on  a  few  principles  alone.  The 
first  rules  of  balance  and  proportion  may  be  followed  and  yet  a  selec- 
tion of  foods  made  in  such  a  way  as  to  ignore  many  other  factors  which 
are  important  to  health  but  which  come  more  properly  under  the  head- 
ing of  digestive  or  hygienic  phases.     Foods  thus  selected  may  be  im- 


—  10  — 

properly  coiiil)ine(l ;  tlioy  may  all  be  difficult  of  diirestion ;  they  may  be 
repeated  mouotouoiusly ;  they  may  be  unsuited  to  the  person;  or  some 
of  the  most  necessary  foods,  such  as  fruits  and  vegetables,  may  be 
entirely  omitted.  ]\Ieat  and  bread  minrht  make  a  "balanced  ration" 
but  would  be  a  very  poor  diet. 

There  are  larjre  differences  between  tlie  vai-ious  foods  of  the  same  class 
which  make  it  necessary  to  select  them  with  care  and  discrimination. 
I\Iilk  and  cheese,  for  instance,  are  both  in  tlie  protein  group.  l)ut  one  is  a 
perfect  food  for  infants  and  the  oilier  is  absolutely  forbidden.  In  the 
.same  way,  meat  and  dried  beans  both  contain  a  large  amount  of  protein, 
yet  meat  is  admirably  suited  to  invalids  and  young  children  while  beans 
are  not.  Each  food  could  be  taken  up  in  turn  and  its  advantages  and 
disadvantages  dwelt  upon.     For  instance  : 

Eggs:  The.se  have  so  many  special  qualities  which  render  them  more 
desirable  than  other  food.s  of  their  gi'onp  tliat  it  would  retpiire  consider- 
able space  to  discu.ss  them.  The  fat  which  they  contain  is  in  the  form 
of  an  enuilsion  (one  step  already  accomplished  toward  digestion)  and 
is  combined  with  phosphorus  in  such  a  manner  a.s  to  insure  the  ready 
absorption  of  that  important  mineral.  In  brief,  eggs  contain  every 
necessary  ingredient  in  the  form  best  suited  to  easy  conversion  into  the 
complex  body  of  the  l)ab3'  chick — thus  proving  their  value  as  a  tissue 
builder. 

Fruit  and  Vegetables:  A  glance  at  the  table  shows  that  these  foods 
are  placed  under  starches,  but  that  a  line  divides  them  from  cereals, 
flours,  etc.  Xo  line  could  indicate  the  width  of  the  clidsm  irhicli  divides 
thon.  These  foods  are  valuable  especially  for  their  minerals  and 
organic  acids,  their  laxative  properties,  and  the  quality  of  freshness 
which  they  possess.  IMineral  matter  is  very  important  to  the  well 
being  of  the  body.  It  is  a  necessary  ingredient  of  the  bones  and  of 
all  the  tissues  and  Huids  of  the  body  and  is  vital  to  the  functioning 
of  all  of  the  organs.  Almost  every  food  contains  some  minei-al  matter 
(ash),  but  certain  ones  contain  a  hirr/er  quantity  or  more  important 
minerals  than  do  others.     This  is  th(>  case  with  fruits  and  vegetables. 

Milk  :  This  is  a  unique  food  and  really  stands  in  a  class  by  itself, 
even  though  its  large  porportion  of  protein  has  caused  it  to  be  i^laced 
in  that  group.  It  contains  every  element  necessary  for  the  growth 
and  maintenance  of  the  body  of  the  infant  and  is  an  invaluable  food 
for  older  children.  It  is  more  readily  digested  than  most  of  the  foods 
of  the  protein  group  and  has  none  of  the  disadvantages  possessed  In- 
some  of  them.  It  has  the  added  advantage  of  being  a  fresh  product 
which  is  of  groat  importance  to  the  body.  ]Milk  should  form  a  large 
part  of  the  dietary  of  all  children  and  should  be  served  as  milk  and 
not  in  tea  or  coffee,  which  latter  are  stimiilcints  and  should  never  be 
given  to  children.  When  a  hot  drink  is  desired  a  "coffee  substitute" 
made  of  roasted  cereals  may  be  used. 


—  11  — 

Thus  more  Dietary  Rules  develop  under  Hygiene. 

Rule  3.  The  dietary  should  contain  only  those  foods  and  com- 
binations of  foods  which  are  suited  to  the  age,  condition 
and  digestive  power  of  the  person  or  persons. 

Rule  4.  The  week  should  contain  as  large  a  variety  of  food  mate- 
rials as  is  consistent  with  regularity  of  method,  simplic- 
ity and  economy— and  the  weeks  should  not  repeat 
monotonously. 

Is   it   possible   to   avoid    monotony    in    feeding    large   groups? 

Within  broad  limits,  Yes.  It  is  not  only  possible,  but  necessary.  An 
individual  may  limit  his  diet  to  a  few  self  chosen  foods  which  are  well 
suited  to  his  individual  needs  and  thrive.  But  as  the  members  of  a 
group  are  denied  the  privilege  of  choice  and  as  a  group  holds  within  it 
the  entire  range  of  possible  differences  in  individual  need,  the  greater 
the  variety  of  food  the  more  closely  is  the  group  need  met,  and  the 
larger  the  proportion  of  children  whose  needs  are  provided  for. 

Rule  5.  Fruit  and  vegetables  should  each  be  served  at  least  once  a 
day  and  preferably  not  at  the  same  meal. 

Rule  6.  One  kind  or  one  class  of  foods  should  not  be  massed  at  one 
meal  but  should  be  distributed  over  the  day. 
Whyf  There  are  many  reasons  for  this  rule,  depending  upon  the 
kind  of  food  in  question.  First:  Too  much  of  one  sort  of  material  puts 
a  strain  on  the  organs  and  juices  involved  in  its  digestion..  Second: 
Foods  often  are  utilized  better  if  accompanied  by  others,  as  protein 
with  carbohydrates.  Third:  Nature  is  often  only  capable  of  handling 
a  certain  amount  of  one  kind  of  material  in  a  given  time,  and  therefore 
it  is  more  economical  to  distribute  important  and  valuable  foods  over 
the  three  meals  so  as  to  insure  as  full  a  utilization  as  possible.  This 
applies  to  protein,  to  fruit  and  vegetables,  to  sugar,  etc. 

What    other    things    are    there    to    consider    under    the    hygiene    of    foods? 

•All  questions  of  the  digestibility  of  separate  foods  and  food  combina- 
tions, of  methods  of  cooking,  etc.,  but  as  rich  foods,  mixtures,  made 
dishes,  etc.,  are  not  frequently  served  at  orphanages,  these  rules  will  be 
omitted  and  a  few  suggestions  on  cooking  given  later. 


III.  The  Esthetic  Phases  of  the  Dietary. 
In  considering  the  subject  of  food,  it  is  perhaps  not  in  place  to  speak 
of  the  development  of  the  "non-physical"  part  of  the  nature  of  the 
children  (whether  this  be  called  the  esthetic,  artistic,  spiritual,  etc.), 
which  may  be  stimulated  by  the  cleanliness  and  beauty  of  table 
appointments  and  the  attractive  appearance  of  food.  But  the  heneficial 
results  to  the  physical  hody  of  such  elements  are  decidedly  in  place  in 
this  discussion. 


—  12  — 

The  old  saying.  "Digestion  waits  on  appetite."  has  been  proven  to  be 
eorreet  by  late  seientitic  investigation.  The  first  tlow  of  gastric  juice 
which  is  essential  to  the  perfect  digestion  of  food  is  entirely  a  nerve 
affair  and  not  due  to  chemical  or  mechanical  action.  It  is  stinuilated 
by  appetite  or  the  desire  for  food,  by  its  odor,  or  taste.  In  other  words, 
anything  which  makes  an  appeal  to  the  senses,  which  pleases  or  attracts 
whether  through  color,  form,  flavor,  or  what  not,  will  start  digestion  as 
nothing  else  can. 

Under  ordinary  conditions  strong  healtliy  children  should  not  require 
frequent  "sen.se  appeals"  of  this  kind,  as  do  weary  brain  workers.  But 
as  group  feeding  must  tend  more  or  less  to  monotonj-  and  as  it  can  not 
cater  either  to  the  individual  need  or  the  individual  craving,  resort 
should  be  had  more  often  to  these  methods  of  awakening  interest  and 
stimulating  the  "appetite  juice,"  than  is  usually  necessary  in  feeding 
an  individual  child. 

It  must  also  be  remembered  that  other  nerve  conditions  affect  dige.s- 
tiou  even  though  the  stimulation  has  nothing  directly  to  do  with  the 
food.  An  attractive  dining  room,  a  cleanly  and  well  arranged  table, 
flowers,  pleasant  conversation — all  these  smooth  the  paths  through 
which  nerve  currents  flow  and  pave  the  way  for  good  digestion.  The 
dining-room  should  be  neither  funereal  nor  noisy,  and  where  the  children 
are  too  young  to  converse  in  low  tones,  they  should  be  talked  to 
occasionally  by  the  attendants  so  as  to  avoid  that  depressing  and 
unnatural  silence  while  eating.  All  unnecessary  discipline  should  be 
avoided,  and  the  meal  time  regarded  rather  as  an  opportunity  for 
telling  interesting  and  instructive  anecdotes  suited  to  the  various 
groups. 


IV.  The  Economic  Considerations  of  the  Dietary. 
True  economy  consists  not  in  doing  without  some  much  needed 
article,  but  in  getting  full  value  for  the  money  expended  and  making 
full  use  of  what  is  purcha.sed.  The  number  of  pounds  that  can  be 
l)ought  for  25  cents  is  no  real  gauge  of  the  economy  of  the  purchase. 
Some  foods  have  a  much  larger  proportion  of  water  than  others,  which 
water  can  be  had  more  cheaply  from, the  faucet  than  from  the  "cheap- 
est" food.  Some  have  a  larger  proportion  of  "concealed  protein"  than 
others  of  the  same  class,  and  are  worth  more,  for  protein  foods  are 
more  expensive  than  others,  the  world  over.  Suggestions  for  economic 
))uying  will  be  given  later. 

A    STANDARD    DIETARY    FOR    AN    ORPHANAGE. 

The  accompanying  dietary  has  bi^-n  arranged  for  a  group  of  children 
whose  average  age  is  10  years,  varying  from  8  to  12.     Other  ages  are 


—  13  — 

discussed  later.     The  amounts  of  the  various  foods  used  have  been 
guaged  in  different  ways  : 

1.  The  amounts  of  the  important  foods — meat,  milk,  fruit,  etc.,  con- 
sidered necessary  and  advisable. 

2.  The  amounts  of  other  foods,  bread,  mush,  potato,  which  have  been 
actually  consumed  in  several  institutions,  when  accompanied  by  proper 
amounts  of  the  first  set,  thus  allowing  for  instinctive  appetite. 

3.  The  amounts  which  give  a  correct  value  and  balance  according  to 
scientific  investigations. 

In  this  way,  an  effort  has  been  made  to  avoid  any  extreme  bias  by 
allowing  these  different  factors  to  check  up  on  each  other. 

The  weights  are  for  "raw  materials"  as  dispensed  from  the  store- 
room and  are  provided  in  quantities  which  allow  a  reduction  of  8  to  10 
per  cent  for  refuse  and  waste,  thus  bringing  the  nourishment  10  per 
cent  less  than  the  totalled  results.  Thus  if  the  protein  reads  82  grams 
it  is  safe  to  suppose  that  the  child  eats  about  75  grams. 

Is  it  necessary  to  adhere  to  the  amounts  of  food   prescribed   in  a  dietary? 

Yes  and  no.  Children  should  usually  be  allowed  to  satisfy  their 
appetites  on  the  p?am  foods,  although  in  some  cases  it  7nay  be  necessary 
to  limit  the  amount. 

The  important  foods  as  meat,  milk,  eggs,  butter  and  fruit  should  be 
supplied  in  the  amounts  suggested  so  that  the  children  may  have  an 
opportunity  to  consume  an  adequate  amount,  if  so  inclined. 

The  quantities  are  good  averages  for  a  group.  Some  of  the  children 
will  eat  more  and  some  less,  thus  avoiding  prescribed  amounts  for  any 
individual.  None  of  the  quantities  will  be  found  to  be  accurate  for  all 
groups  and  a  little  careful  experimenting  will  enable  each  institution 
to  find  its  average  consumption,  thus  avoiding  both  shortage  and  waste. 

A  good  rule  is  to  allotv  more  of  the  foods  which  are  not  injurious,  in 
large  quantities,  where  the  appetite  or  legitimate  need  seems  to  demand 
it.  But  never  to  cut  down  on  the  most  valuaUe  foods  unless  there  is 
evidence  that  the  amount  is  really  too  large. 

Are   small    differences    in    quantities    ever    important? 

A  paper  and  pencil,  and  a  little  arithmetic  will  soon  make  it  plain, 
how  much  the  food  value  goes  up  or  down  by  variations  in  some  kinds 
of  food.  It  would  prove  an  interesting  occupation  for  an  evening  to 
subtract  butter  and  sugar  from  one  of  the  meals  and  see  the  calories 
go  down  and  then  do  the  same  for  vegetables,  fruits,  potatoes,  etc.,  or 
to  take  out  the  meat  and  see  how  much  bread  and  potato  would  be 
required  to  supply  an  equal  amount  of  protein.  When,  after  that,  it  is 
remembered  that  daily  differences  are  repeated  365  times  in  a  year,  it 
at  once  becomes  apparent  that  important  values  may  be  accumulated  by 
slight  additions  in  quantity  to  some  foods. 

Note. — The  amount  of  sugar  in  the  following  dietary  has  been  placed  at  one  ounce 
as  a  convenient  average.     It  must  vary  of  course  with  the  acidity  of  the  fruit  or  other 
material  with  which  it  is  cooked,  and  also  with  the  size  of  the  serving.     It  might  often 
be  nearer  one-half  ounce,  and  at  times  more  than  one  ounce. 
3—17693 


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—  19  — 

Suggestions  for  Dietary  Administration. 

The  children  who  liappen  to  be  gathered  under  one  roof,  in  an  orphan- 
age, represent  many  varying  constitutional  types,  widely  differing  ages, 
and  stages  of  development,  and  therefore  often  present  radically  dif- 
ferent food  requirements. 

It  is  not  possible,  except  in  eases  of  illness  and  disabilities,  to  con- 
sider the  children  individually ;  but  it  is  po.ssible,  and  indeed  necessary 
to  divide  them  into  groups,  according  to  age,  stage  of  growth,  etc.,  and 
to  modify  the  diet  for  each  group.  These  three  or  four  groups  would 
be  analogous  to  the  three  or  four  children  of  a  normal  family,  and 
should  be  considered  somewdiat  separately,  just  as  a  mother  considers 
and  provides  differently  for  her  girl  of  six  and  her  boy  of  fourteen, 
without  having  entirely  different  meals  for  each.  This  can  be  accom- 
plished very  easily  by  arranging  the  standard  or  basic  clietary  to  suit 
the  large  average  middle  group  of  the  institution  and  making  additions 
and  subtractions  thereto  to  suit  the  older  or  the  younger  children.  It 
wall  not  be  found  necessary  to  make  these  changes  in  each  meal,  for 
very  often  the  difference  will  lie  entirely  in  the  varying  quantities 
consumed,  and  as  a  rule  a  change  for  one  group  is  all  that  will  be 
required  at  one  time.  The  menu  as  planned  will  stand  unchanged 
always  for  the  largest  number  of  children. 

The  number  of  divisions  thus  made  will  depend  upon  the  range  of 
ages.  The  children  between  eight  and  twelve  form  one  logical  group, 
provided  that  any  child  who  needs  developing  or  who  has  already  started 
on  that  period  of  rapid  growth  which  usually  comes  between  twelve  and 
fourteen  years,  is  considered  as  belonging  to  the  older  group.  Also  that 
any  child  of  eight  who  is  delicate  or  has  weak  digestion  is  grouped  with 
the  younger  ones  and  fed  more  carefully.  In  other  words,  it  is  more 
truly  a  condition  qualification  than  one  of  age. 

These  groups  may  be  designated  in  any  way  which  suits  the  fancy  of 
the  housekeeper ;  as,  for  example  : 

Group  1,  aged  4  to  6. 


Group  2,  aged  6  to  8. 
Group  3,  aged  12  to  16. 
(8  to  12  need  not  be  men- 
tioned.) 


or 


A — adolescents  (12  to  16^ 
B— babies  (4  to  6). 
C— children  (6  to  8). 
D — diet    (special  diets). 


As  a  rule  the  B  and  C  are  provided  for  together,  but  for  occasional 
differences  it  is  well  to  be  able  to  distinguish,  especially  where  some 
food  a  little  difficult  of  digestion  is  to  be  allowed  to  the  C  but  not  to  the 
B  group. 

If  there  are  a  large  number  of  children  between  3  and  8,  it  would  be 
better  to  arrange  two  decidedly  separate  groups — B  from  3  to  5  and  C 
from  5  to  8.     Or,  on  the  other  hand,  if  there  are  only  a  few,  all  those 


—  20  — 

below  a  and  those  between  5  and  8  avIio  are  delicate  eoiild  l)e  termed 
babies,  and  the  strong'  children  over  5  connted  with  the  8  to  12  year  olds. 

Again  if  the  majority  of  children  are  between  (i  and  10.  fli(st  would 
form  the  lai-^'c  middle  jrronj)  for  whom  the  dielary  is  arranged,  those 
below  G  the  B  and  over  10  the  A  uroui). 

No  mention  has  been  made  of  children  below  three  years  of  age. 
for  they  shonld  have  a  separate  dietary  preseril)ed  by  the  physician  of 
the  institution.  It  is  very  important  that  children  be  watched  indi- 
vichiaJlii  while  the  diet  progresses  through  the  several  stages  which 
should  intervene  between  the  "bottle  days"  and  the  full,  all-round  diet. 

For  the  use  of  those  in.stitutions  which  are  removed  from  the  possi- 
bility of  close  supervision  by  a  physician,  some  dietaries  for  very  young 
children  will  be  found  at  the  end  of  this  booklet.  The  amounts  given 
for  these  ages  are  of  the  cooked  foods  and  edible  portions  .so  that  they 
can  be  ganged  at  the  table  where  necessary.  The  amounts  given  for  th<- 
eight  to  ten  years,  it  will  be  remembered,  are  slorerewm  weights — raw 
food,  as  purcJiascd  (except  for  pudding,  cake,  etc.)  and  could  not  be 
gauged  for  one  child  by  weighing  or  measuring  at  the  table. 

The  Needs  of  the  Group. 

(J roup  A.  the  adolescents,  should  always  ])e  especially  considered. 
There  is  no  human  creature  whose  food  needs  are  so  many  as  that  of  the 
growing  boy  of  14  or  15.  He  often  exercises  as  nuich  or  more  than  the 
average  adult  and  is  growing  and  maturing  ])esides.  lie  needs  food  for 
the  growth  and  development  of  every  tissue  of  the  body  and  fuel  enough 
to  keep  the  boiler  going  under  full  steam.  Here,  more  than  anywhere 
else,  is  there  a  need  for  extra  meat,  chee.se,  ])eans.  fats  antl  sweets — a 
good  proportion  of  bulky  and  concentrated  foods.  lie  can  be  provided 
with  extras  for  either  breakfast  or  supper,  when  necessary,  from  the 
food  which  is  |)repared  for  the  adults  of  the  institution,  and  tiiei'clty 
place  no  exti'a  ])urden  on  the  cook. 

The  girls  Ix'longiiig  to  this  lirouj)  usually  do  not  e.xei'cise  as  much  as 
the  ])(;ys  and  do  not  re(|uii'e  as  much  energy  food.  They  should  be 
watched  for  signs  of  ana-mia  and  supplied  with  plenty  of  egg.s,  beans, 
spinach,  lettuce,  aiul  other  (/re<  ii  and  liighlt/  eotoral  \egetables  aiul 
fruits  for  the  sake  of  the  iron  which  they  contain.  AVhen  gi'<iwing 
rapidly  Iheir  need  of  protein  is  just  as  great  as  that  of  a  boy.  but  in 
pr(?portion  to  the  varying  body  weights. 

(Jroiip  li  1  ((pi ires  a  larger /;ro/;o/'//o;/  (not  am(tunt  \  of  its  pi-otein  food 
to  be  supplied  by  milk  and  <  (i<ix  than  by  meat.     A  "i)etween  meal"  of 


—  21  — 

milk  or  milk  and  lijscht  crackers,  should  be  served  in  the  morning  or 
afternoon,  whichever  contains  the  longest  interval  between  the  meals. 
The  foods  more  difficult  of  digestion  should  be  withheld:  corned  beef 
and  cabbage,  sausage,  cheese,  dried  beans  (unless  the  skins  be  removed), 
etc.  More  butter  and  cream  should  be  used  and  less  fat  and  oil.  The 
meat  should  be  chopped  or  cut  fine  and  very  coarse  vegetables  should  be 
mashed. 

Grou.p'  C  comes  just  between  B  and  the  dietary  group  and  can  be 
classed  with  either  one  according  to  the  day's  menu.  They  are  in  the 
stage  of  developing  up  to  the  full  all  around  diet,  and  by  careful  selec- 
tion, might  be  divided  "out  of  existence"  under  favorable  conditions 
by  being  held  back  with  the  babies  or  promoted  early  to  full  diet.  They 
will  often  be  found  to  require  an  afternoon  bite  when  first  sent  to 
school — or  to  sleep  better  on  a  very  light  supper. 

Group  D,  or  the  Special  Diet  Group,  consists  of  those  who  are  con- 
valescing from  illness  or  who  are  delicate  or  under-nourished.  These 
children  are  fed  according  to  the  orders  of  the  physician,  and  it  is  a 
good  plan  to  place  other  children  at  this  table  from  time  to  time  when 
they  are  found  not  to  be  gaining  in- weight.  The  food  should  always  be 
more  simple,  more  carefully  prepared  and  more  nourishing  than  the 
ordinary  diet  and  a  week  of  change  of  this  kind  will  often  stimulate 
appetite  and  digestion  and  start  a  period  of  improvement  in  a  child  who 
has  not  been  "doing  well." 

The  extra  dishes  required  by  this  group  can  usually  be  prepared  by 
the  older  girls  of  the  institution  and  allows  an  excellent  opportunity  for 
training  in  careful  methods  of  food  preparation.  It  is  always  a  good 
plan  to  have  these  girls  prepare  surprise  dishes  for  supper,  for  a  group 
at  a  time,  and  also  to  attend  to  the  decoration  of  the  table  and  of  prettily 
served  dishes  which  lend  esthetic  value  to  the  diet.  Indeed,  this  method 
of  supplying  dishes  which  are  difficult  to  prepare,  to  different  tables  in 
turn,  is  an  excellent  one.  No  dish  which  is  good  and  nourishing  and 
very  relishing  need  be  entirely  blacklisted  because  it  "can  not  be  pre- 
pared for  100  children."  It  can  be  prepared  for  twenty  at  one  time 
and  twenty  at  another.  Again,  there  are  many  things  which  the  100 
or  200  do  not  require,  but  which  should  be  served  to  those  who  are  of 
an  age  to  crave  more  variety,  or  who  long  for  certain  flavors,  as  toast, 
fried  potatoes,  hot  biscuit,  pancakes,  etc. 


—  22  — 


Tho  clianpfes  for  the  differi'iit  groups  may  be  indicatod  in  tlio  menu  of 
the  housekeeper  in  some  sueh  manner  as  the  following: 


Breakfast 

Dlnnei 

Supper 

Mon- 
day 

Corn  bread 

Syrup 

Broad 

Milk  or  cereal  coffee 

(A  and  B  eggs) 

Beef  loaf 

Potatoes 

Vegetable 

Bread 

Sweet  crackers 

Milk  soup 

Crackers  and  cheese* 

Milk 

Bread 

Fruit 

CXotfor  15) 

Tues- 
day 

Fruit 

Bread 

Butter 

Kggs 

Milk 

Soup 

Liver  and  onions 

Potato 

Bread 

(B  and  D  scraped  beef) 

Rice  and  top  milk 

Bread  and  butter 

Milk 

Jelly 

(A  meat) 

The  Arrangement  of  MeaJs. 

The  preferred  time  for  the  lieartiest  meal  for  j^oung  children,  invalids, 
and  elderly  peoi)le,  is  in  the  middle  of  the  day:  and  it  is  certainly  best 
for  little  ones  who  go  to  sleep  within  an  hour  after  eating  supper,  that 
this  nu'al  should  be  light.  On  the  other  hand,  when  children  advance  to 
the  age  when  the  evening  is  prolonged,  they  will  often  become  hungry 
before  bedtime,  if  the  supper  has  been  light — or  else  will  feel  "gone  and 
empty"'  before  breakfast.  This  has  no  relation  to  the  nourishing  quality 
of  the  supper.  Bread  and  milk  and  stewed  fruit  may  contain  sufficient 
nourishment,  but  being  easily  digested  will  leave  the  stomach  empty  in 
a  few  hours,  whereas  a  meal  containing  beans  or  cold  meat  and  potato 
salatl  will  be  found  to  have  more  "staying"  qualities.  For  this  reason, 
if  for  no  other,  the  supper  of  the  older  children  should  contain  the  added 
foods  suggested  above. 

In  the  saine  way,  a  light  supper  denumds  that  the  lu-eakfast  should 
be  hearty,  while  a  heavy  dinnei-  at  night  often  calls  for  a  light  bi-eakfast. 
It  is  also  very  undesirable  to  have  a  light  lunch  follow  a  light  breakfast. 
It  woidd,  therefore,  seem  that  the  best  arrangement  for  all  groups  is  to 
have  a  noon  dinner,  preceded  by  a  nourishing  bi'eakfast  and  followed 
by  a  suppei-  which  shall  be  light  for  the  babies  and  reinforced  for  the 
adolescents.  The  supper  of  the  Staiidai-d  Dietary  comes  between  these 
two.  and  sometimes  r('(|uirt's  additions  foi-  (Iroiip  A  or  su])traftions  for 

<  il'OII])    1>. 

Suggestions  for  Attaining  Variety. 
The  opportiuiities  for  varying  the  dietaiy  are  far  more  limited  for  a 
large  grouji  than  for  a  small,  especially  so  when  it  is  necessary  to  keep 
the  cost  down  to  a  minimum.  But  the  difficulties  should  only  add  zest 
to  tlie  ctt'oi-l.  iiiid  by  making  use  of  aU  ni<  fJiads.  a  surprising  result  may 
be  ac('om])li.slie(l. 


—  23  — 

Suggested  methods: 

I.  Change  of  menu  as  a  whole. 

a.  There  should  be  two  different  but  equally  good  weekly 

menus,  each  containing  standard  repcatahlc  meals  with 
only  the  average  number  of  unusual  foods  or  "treats." 
These  weeks  should  be  used  alternately. 

b.  In  repeating  the  menu  the  day  or  the  meal  upon  which 

certain  foods  appear  should  be  changed. 

c.  A  third  menu  containing  a  larger  number  of  "odd  dishes" 

may  be  kept  for  occasional  use. 

II.  There  should  be  a  separate  list  of  foods  kept  in  a  conspicuous 
place  which  are  not  considered  staple,  either  on  account  of 
cost  or  difficulty  of  preparation.  These  should  be  inserted 
into  the  dietary'  at  intervals. 

III.  Such  variations  should  not  be  left   to   chance   memory  but 

should  be  as  much  a  part  of  dietary  procedure  as  the  order- 
ing of  the  meat  or  the  soaking  of  beans.  Some  convenient 
rules  might  be  made,  as:  a  surprise  on  Wednesday — or  a 
new  breakfast  dish  one  week — a  supper  dish  the  next,  etc. 
The  question  of  what  shall  the  surprise  be  should  come  as 
naturally  to  the  lips  as  "what  kind  of  vegetables  shall  we 
have?" 

IV.  Changes  in  the  kind  of  staple  used  as  different  cereals,  breads, 

vegetables,  meats,  fruits,  etc. 

V.  Changes  in  the  method  of  cooking  or  serving  the  staple  foods, 

i.  e.: 

Vegetables.  Musir. 

Boiled  plain.  As  snlad.  With  su-^ar  and  milk. 

Ma.shed.  In  meat  soup.  With  synip. 

Creamed.  In  milk  .soup.  With  butter. 

Baked.  In  warmed  overs.  Fried  with  syrup. 

^  Cooked  with  milk. 

Rice.  ^vith  dates. 

With  gravy.  ^vith  raisin.s. 

With  milk  and  sugar. 

With  buiter  and  sugar.  Beans. 

A\'ith  tinnamon  and  sugar.  Baked  with  fat.  etc. 

With  tomato.  Cold  as  salad. 

With   tomato  and  cheese.  Pureed    (as  sou])). 

^^■illl   meat  and  gravy.  With  tomato  .--auce. 

In  stew. 
Boiled  with  meat  gravy. 

■  VI.  Changes  in  the  flavoring  materials  from  vanilla  to  lemon  or 
a  mixture  of  vanilla  and  almond — from  extracts  to  fresh 
fruit  juice — or  the  use  of  a  new  spice — are  very  grateful,  as 
are  also  the  use  of  a  varietv  of  coloring  material. 


—  24  — 

\'II.  \';irii'ty  iiuiy  bo  aeconiplished  by  wilhdrawing  a  staple  from 
till*  dietary  as  well  as  by  adding  a  now  food.  This  aoooni- 
plishos  a  doii])lo  result  of  resting  the  system  and  then  stimu- 
latiiiu'  it  l)y  thi'  return  of  the  artieh'. 

VIII.  Seasonal  changes.  The  opportunity  to  give  variety  in  this 
way  should  not  rest  entirely  upon  the  change  of  fruits  and 
vegetal)le.s  which  the  seasons  lu'ing.  Advantage  sliould  be 
taken  of  unusually  cold  niid  warm  weather  to  make  com- 
plete changes  in  certain  meals ;  for  instance,  the  dinner  on  a 
hot  day  could  contain  cold  meat,  or  salad,  lemonade,  etc. — 
a  cold  canned  salmon  or  a  vegetable  salad  and  et  ceteras. 
Sherbet  or  ices  should  bo  made.  ]\Iore  cold  foods  of  many 
kinds  could  be  used  ami  would  not  only  prove  inviting  and 
refreshing  but  would  make  the  hot  soup  and  chocolate,  etc., 
much  more  gratifying  later  on,  by  contrast  and  appropriate- 
ness when  the  cold  snaj)  arrives. 

Suggestions  for  the  Hygienic  and  Digestive  Phases  of  the  Dietary. 

While  individual  characteristics  have  nuich  to  do  with  the  ability  to 
digest  certain  foods  or  combinations  of  foods,  there  are  many  general 
principles  that  apply  to  the  great  majority  of  people,  and  also  certain 
faults  which  are  often  found  in  group  feeding. 

Great  care  should  be  exercised  in  the  cooking  of  all  starchy  foods  in 
order  that  they  may  be  easily  digested,  ^hi^h,  macaroni,  and  rice  all 
require  long  cooking  and  plenty  of  water.  Cooking  vessels  which  allow 
of  a  steaming  process  after  the  necessary  water  has  boon  absorbed,  and 
which  yet  prevent  Imruiny  are  the  most  desirable. 

Bread  should  be  sweet,  light  and  thoroughly  baked,  and  e)itir(  wheat 
flour  should  be  largely  used. 

Toast,  crackers,  or  hardtark.  and  zw  iebaek  should  be  served  in  order 
to  encourage  the  act  of  chewing. 

Foods  which  are  difficult  to  digest,  as  corni'd  beef,  beans,  etc..  should 
never  be  repeated  at  short  intervals. 

Fat  should  bo  carefully  considered.  It  is  often  noticed  that  both 
children  and  adults  who  have  been  fed  in  large  groups  develop  a  disgust 
for  fat  and  fat  bearing  foods.  This  may  be  due  to  the  fact  that  le.ss  eare 
has  been  exercised  in  the  amount  and  kind  of  fat  which  i-eaches  the  table, 
than  is  usual  in  the  homo.  AVliile  fats  of  ditferent  kinds  are  very  valu- 
able food  material,  they  are  not  all  equally  well  digested.  Those  wliieh 
melt  easily  or  which  are  ordinarily  fluid  are  much  more  easily  digested 
than  the  harder  ones.  Fat  which  gets  hard  on  the  plate  or  whenever  it 
cools  should  not  be  eaten.     Therefore  it  is  vei-v  neee.ssarv  to  cut  the  fat 


—  25  — 

off  mutton  before  stewing  it,  or  to  allow  the  stew  to  cool  and  remove 
the  fat  before  it  is  served.  A  piece  of  boiled  beef  or  corned  beef  which 
is  very  fat  should  be  pressed  under  a  weight  before  serving  in  order  to 
remove  the  fat  which  has  settled  between  the  fibers  of  the  meat. 

The  most  easily  digested  fats  are  cream  and  butter,  bacon  fat,  then 
oil  and  chicken  or  lamb  fat,  then  some  softer  beef  fats. 

Cream  :  The  milk  supply  for  the  children  of  an  orphanage  should  be 
handled  in  the  following  manner:  The  amount  required  for  drinking 
purposes  should  be  served  as  wJiole  milk.  That  portion  which  is  to  be 
used  for  cocoa,  milk  pudding,  general  cooking  or  extra  milk  of  older 
children  should  be  allowed  to  stand  long  enough  to  have  the  top  removed 
for  cereal  or  for  puddings.  This  cream  or  top  milk  is  not  only  more 
easily  digested  than  if  boiled  in  the  cooked  foods  but  adds  relish  to  the 
dishes  upon  Avhieh  it  is  served. 

Suggestions  for  the  Esthetic  Phases. 

It  has  been  proposed  that  the  older  children  might  have  a  large  share 
in  the  extra  work  entailed  in  making  the  dining-room,  the  table  and  the 
food  present  an  attractive  appearance.  Even  little  children  can  do 
considerable  in  this  line  if  taught  in  very  small  groups. 

Aside  from  actual  decorations,  and  prettily  arranged  salad  dishes, 
much  can  be  done  by  having  a  set  of  individual  custard  cups  or  small 
bowls.  Junket  can  not  be  served  from  a  large  dish  and  look  appetizing 
and  it  is  a  very  easily  digested  and  inexpensive  dessert.  It  is  especially 
refreshing  in  hot  weather.  When  these  cups  are  used  as  moulds  for 
gelatines  and  puddings  which  are  to  be  "turned  out"  the  extra  dish 
washing  involved  could  be  managed  by  the  older  children. 

On  special  occasions,  birthday's,  holidays,  etc.,  it  is  very  interesting 
and  educational  for  the  girls  to  plan  table  decorations  which  shall  har- 
monize with  the  color  of  the  foods  which  are  to  be  served.  Thus  artistic 
taste  in  the  children  and  the  esthetic  phases  of  the  dietary  may  be 
developed  at  one  and  the  same  time. 

Suggestions  for  Economy. 

It  has  been  said  before  that  economy  does  not  always  mean  doing 
without  desired  articles,  but  rather  making  wise  selections  and  careful 
use  of  what  is  purchased.  To  save  a  cent  or  two  a  pound  by  buying 
food  material  of  such  poor  quality  that  a  large  percentage  is  refuse  or 
else  is  so  unappetizing  that  it  is  left  upon  the  plates  and  becomes 
"waste"  is  not  economy  but  extravagance.  Enough  can  be  saved  by 
careful  buying  and  complete  utilization  of  the  staple  foods  to  justify 
manj^  a  "treat"  for  all  hands. 


26 


The  oiilx-  Mt'curate  gauge  of  economical  buying  is  made  by  a  com- 
parison of  tlie  food  values  of  several  articles  with  their  relative  costs. 
This  calculation  is  sometimes  ])ased  on  the  protein  content  and  some- 
times on  the  cjildi'ic  value.  Xcilhcr  iiictliod  is  accurate,  as  each  omits 
the  other  important  factor. 

A  better  jdan  is  to  give  an  arbitrary  money  value  to  eadi  nutrient — 
protein,  fat  and  carl)()liydrale.  In  lliis  way  a  food  value  can  be 
expressed  in  terms  of  money  and  ea.sily  comj>ared  with  the  market  i)rice. 
Even  if  the  value  set  ciianges  it  is  as  fair  for  one  food  as  for  another 
and  makes  a  good  basis  of  comparison,  especially  between  foods  of  the 
same  subclass.  It  would  not  be  wise  to  compare  tlour  and  fruit  becau.se 
it  is  not  possible  to  i)ut  a  money  value  on  hygienic  factors.  But  mushes 
may  be  compared  with  each  other,  >fruits  with  fruits,  meats  with 
meats,  etc. 

In  the  following  table  the  market  price  or  cost  is  compared  with  the 
"money  value  of  the  food  value"  in  this  manner: 


Costs    and    Food 

Values    Compared. 

Cost  tier          Worth  in 

pound       !  f«o"  ^-^'"^ 
;   per  pound 

1 

Cost  ner         Worth  in 

pound          f-^^J  ^«'"^ 
^                   per  pound 

Germea 

$0.02 
.02 

.as 

.05 
.04 

.33 
.08 
.10 
.23 

$0.11 
.09 

.18 

Bakers'  flour 

Dried  beans 

$0.02              $0.11 

.04              .18 

Corn  meal  ..  . 

Oatmeal 

Peas,  split  __  _    

.05  '            .20 

Rice _._ 

.09 

Clieese           _  -      _  __ 

.25              .35 

Macaroni    .      _  _. 

.12 

.19 
.19 

.14 
.12 

Milk 

.03  ;            .027 

Chipped  beef 

Codfish  

Prunes,  dried 

Apples,  dried 

Figs,  dried    _  _  _    __ 

.05              .036 
.06              .038 

Salmon,  canned 

.06              .060 

Bacon  

Raisins 

.05              .058 

N.   B. — These  figures  are  based  on   wholesale  prices. 

It  was  found  by  experiment  in  one  orphanage  that  between  40  and 
50  per  cent  of  the  daily  supply  of  potatoes  became  "refuse"  through 
the  careless  and  unskillful  ])aring  which  was  entrusted  to  small  boys. 
In  another,  60  per  cent  of  the  macaroni  cooked  for  supper  was  wasted 
because  it  had  been  burned  and  70  per  cent  of  stew  because  it  was 
extremely  fatty  and  nol  Ihoi-oughly  cooked.  In  tlie  same  institution. 
there  was  only  5  per  cent  left  on  Ihc  plates  when  these  same  dishes 
were  properly  cooked  the  next  week. 

Each  institution  has  its  own  problems  of  buying — some  are  able  to 
handle  large  quantities  of  supplies  and  others  can  not,  and  each  one 
must  needs  make  an  individual  study'  of  the  problem.  The  subject 
divides  itself  into  methods  of  j)urcliasing  and  stoiing.  methods  of  ]>re- 
paring  and  utilizing. 

Under  purchasing,  it  is  necessary  to  consider  food  value  with  cost  (as 
spoken  of  previously)  ;  the  difference  in  the  percentages  of  refuse  of  two 


—  27  — 

grades  of  the  same  food;  the  possible  deterioration  due  to  storing ;  the 
season ;  the  saving  through  buying  in  quantity ;  the  cost  of  the  fresh  in 
relation  to  dried  or  canned  product  of  the  same  material,  etc.  Xo  rule 
or  figures  could  be  given  for  any  one  of  these  subdivisions  that  would 
apply  to  all  foods.  What  is  true  of  one  is  not  true  of  another ;  and  what 
is  true  one  year  changes  the  next.  One  summer  a  certain  fruit  may  be 
purchased  fresli  as  economically  as  the  dried,  another  year  it  is  far  more 
expensive.  Constant  calculations  of  this  kind  are  part  of  the  busine.ss 
of  housekeeping. 

Under  the  heading  of  preparing  and  utilizing  foods,  comes  all  the 
methods  of  reducing  refuse  and  waste  to  a  mininmm  and  the  using  of 
"left  overs."  A  large  percentage  of  the  valuable  minerals  of  vegetables 
is  daily  cast  down  the  sink  drains  when  these  are  boiled  in  an  excess  of 
Avater,  instead  of  being  steamed.  The  outside  leaves  of  lettuce  which 
are  not  fit  to  serve  raw"  for  salad  can  be  steamed  as  "spinach"  for  the 
older  girls ;  jelly  can  be  made  of  apple  cores  and  parings ;  orange  peel 
may  be  easih*  candied  and  put  away  for  occasional  use  in  cake  or  pud- 
dings. In  many  such  ways  as  these,  waste  may  be  saved  and  additional 
articles  added  to  the  dietary  on  insignificant  cost. 

All  methods  of  storing  foods  during  the  season  of  least  cost  should  be 
carefully  considered.  Jelly  and  jam  can  be  made  at  a  very  moderate 
price  after  the  initial  expense  for  containers  has  once  been  met. 

Eggs  should  always  be  preserved  during  April  and  May  for  use 
during  the  fall  and  winter.  Full  directions  for  preserving  or  "putting 
down"  eggs  and  also  any  desired  data  on  food  values  in  relation  to  cost, 
can  be  had  by  applying  to  the  Division  of  Nutrition.  College  of  Agri- 
culture, University  of  California,  Berkeley,  Cal. 

Suggestions  for  Gauging  a  Dietary. 

The  question  is  often  asked  "If  the  children  look  fat  and  well,  is  that 
not  a  proof  that  the  food  is  all  right  ? ' '  This  question  could  be  answered 
by  asking  another:  "If  a  child  is  obedient,  is  that  not  a  proof  that  his 
moral  and  spiritual  education  is  complete  and  that  he  may  be  pro- 
nounced thoroughly  virtuous  ? ' '  By  no  means.  It  is  necessary  to  know 
that  he  is  truthful,  courageous,  industrious,  persevering,  affectionate, 
.sympathetic,  unselfish,  etc.,  before  all  effort  for  his  moral  Avelfare  is 
discontinued. 

In  the  same  way.  it  is  necessary  for  those  who  have  the  responsibility 
of  seeing  that  a  child  develops  into  his  best  and  most  efficient  manhood, 
to  keep  before  the  mind  all  of  the  details  of  the  picture  of  a  physically 
perfect  boy.  In  other  words,  it  is  necessary  to  have  a  physical  ideal, 
as  well  as  a  spiritual  one.  Indeed,  many  apparently  moral  defects  are 
directly  traceable  to  wrong  bodily  conditions,  many  of  which  are  due  to 


—  28  — 

defective  nourishment.  Only  when  the  child  is  well  grown  for  his  age, 
the  proper  weight  for  liis  height,  normally  stnmg  in  muscle  and  nerve; 
only  when  the  eyes  are  bright,  the  skin  clear,  the  face  rounded  and  rosy, 
tlu-  lips  red,  the  chest  full;  only  when  he  eats  well  and  sleeps  well,  has 
a  clean  tongue,  good  breath,  and  good  digestion  ;  only  when  he  wakes 
rested  and  ready  for  a  full  day  of  "healthy  work  and  happy  play" — 
only  then  may  he  be  pronounced  well,  and  only  then  may  his  appearance 
be  considered  an  adequate  gauge  of  the  perfection  of  his  dietary.  In  the 
meantime  it  is  best  to  test  the  dietary  by  other  standards,  as  well  as  by 
his  appearance. 

There  is  nothing  so  conducive  to  growth  and  development  as  self- 
criticism  and  as  there  are  many  reasons  why  individuals  or  groups  may 
not  be  able  to  follow  a  suggested  menu  very  closely  it  is  often  just  as 
helpful  to  have  a  basis  for  judging  and  improving  a  menu  which  is 
already  established.  For  this  purpose  it  may  be  well  to  give  a  method 
by  which  this  may  be  accomplished. 

There  are  really  two  parts  to  a  dietary;  one  shows  the  quantity  and 
proportion  of  the  different  food  elements  or  important  staple  foods,  and 
the  other  which  is  the  menu,  shows  the  arrangement ,  combinations  and 
distribution  of  these  foods.  A  menu  alone  which  does  not  indicate  quan- 
tities would  not  speak  for  the  actual  nourishment  which  the  children 
receive;  neither  would  a  list  of  the  quantities  of  the  staples  used  in  a 
month,  speak  for  the  good  catering  displayed  in  the  menu. 

The  first  part,  or  the  (juantity  of  nutrients  furnished  may  be  judged 
in  the  following  manner:  A  list  is  kept  of  the  amount  of  each  staple 
food  used.  For  instance,  the  milk  quantity  is  divided  by  the  number  of 
children  and  thus  reduced  to  the  amount  used  per  child,  per  day.  The 
same  with  meat,  vegetables,  etc.,  and  all  the  foods  which  are  supplied  in 
daily  amounts.  Flour,  sugar,  beans,  etc.,  which  are  dispensed  from  the 
storeroom  can  be  weighed  each  time  a  supp'ly  is  sent  out. 

Another  method  is  to  have  all  food  delivered  to  the  storeroom  and 
dispensed  from  there.  Each  article  tised  for  the  children  is  weighed  or 
measured  before  it  is  sent  to  the  kitchen.  A  record  is  kept  for  one  week, 
the  amounts  are  divided  by  seven  and  then  by  the  number  of  children  ; 
and  the  results  tabulated. 


—  29  — 

The  following  table  may  be  used  as  a  basis  of  oomparison  for  the 
above  results : 


Approximate   Amounts  of  Staples   in   the   Standard    Dietary. 

Amount, 
ounces 

Protein, 
grams 

Calories 

Meat                                           --      -                 ______ 

4 

20 
1 
9 
5 
1 
3 
4 
4 

24.0 
20.0 

3.0 
23.0 

2.0 
.5 

1.5 
1.0 
5.0 

220 

Milk                                                 -          -        -      -  - 

400 

Eggs                  -             -          ______          _-        -- 

40 

Bread                 _         _         _____ 

650 

Potatoes                               _  _      _         -         

95 

Butter           -_                      _______           _      

200 

Sugar                 _              -_.___-___ 

360 

Vegetables                      _ _  __    _ 

40 

Fruit  __-    

Extras   cereal   oil  jellv   rice,  sago,  etc. 

75 
250 

80.0 

2,330 

This  table  is  arranged  for  an  orphanage  where  the  average  age  is 
10  years,  weight  70  pounds  (stripped)  and  the  quantities  allow  for 
refuse  and  waste.  If  the  average  age  were  8,  weight  60  or  64  pounds, 
the  protein  need  be  only  about  70  grams,  the  calories  2,100  and  so.* 

The  second  or  menu  part  may  be  judged  by  looking  it  over  carefully 
to  see  that  no  important  rule  of  dietary  construction  is  interfered  with. 
For  that  purpose  it  is  well  to  have  a 

Summary  of  Rules  Which  Should  Govern  Menu  Making. 

1.  Each  day  should  provide  an  adequate  amount  of  food,  of  a  kind 
suited  to  the  needs  of  the  individual  or  the  group. 

2.  A  proper  proportion  should  be  maintained  between  the  protein  and 
carbohydrates,  although  this  proportion  varies  with  the  meat  or  the  non- 
meat  meals. 

3.  Each  subclass  of  foods  should  be  represented  also. 

4.  Vegetables  and  fruit  should  each  be  used  at  least  once  a  day. 

5.  The  fat  foods,  sweets,  fruits,  concentrated  protein  foods,  should 
be  well  distributed  over  the  day  and  week  and  no  one  kind  massed  at 
a  meal. 

6.  There  should  be  a  variety  of  food  materials  of  the  same  class  as 
well  as  different  methods  of  cooking. 

7.  Foods  which  are  even  sUglitly  difficult  to  digest  should  not  be 
repeated  near  together. 


*N.  B. — The  standard  for  any  set  of  children  may  easily  be  obtained  from  books  on 
this  subject  or  by  applying  to  the  University  of  California. 


—  30  — 

Tlie  followiniif  nieniLs  liavo  hccn  arranood  witli  tliesc  rules  in  iiiiiul 
iiid  may  -suffiicst  some  conihinations  that  will  aid  in  uivintr  vai'ictv: 


MENU     FOR    FIRST    AND    THIRD    WEEKS. 


Breakfast 

Dinner                                           Supper 

i 

>) 

C3 
■V 

c 

Shredded  wheat 

To II  milk 

Bread  and  butter 

Chocolate 

Rice  soup 

Roast  lamb  (shoulder) 

Potato 

Vegetable 

Bread 

Milk  and  cero 

Bread  and  butter 

Gingerbread 

Fruit 

a 

a 
o 

Corn  bread 

Syrup 

Bread 

Milk  or  cereal  coffee 

Beef  loaf 

Potato 

Vegetable 

Raisin  bread 

Milk  and  tomato  soup 

Crackers 

Bread  and  butter 

Milk 

Cheese 

>> 

S 

Puffed  rice 

Top  milk  and  sugar 

Bread  and  butter 

Cereal  coft'ee 

Stew 

Potato 

Vegetable 

Bread 

Brown  Betty 

Beans  and  gravy 

Brown  bread 

Butter 

Milk 

Cooked  fruit 

S3 

•a 
w 

a 
-o 

Mush 

Top  milk 

Bread  and  butter 

Milk 

Egg 

Hamburger 

Potato 

Broad 

Fruit 

Vegetable  salad 
Bread  and  butter 

Milk 

Cake 

OS 

■a 

CO 

Fruit 

Chocolate 

Bread  and  butter 

Chuck 

Mashed  potato 

Broad 

Vegetable 

Candy 

ISlacaroni 

Tomato 

Milk 

Bread  and  butter 

eS 
2 

Zwiol)ack 

Milk  and  sugar 

Brea<l  and  butter 

M  i  1  k 

Baked  fish  with  white 

sauce 

Potato 

Vegetable 

Bread 

Jelly 

Cliocolate 

Broad  and  butter 

Fruit  tapioca 

Top  milk 

T-'ruit 

.Mush  and  top  milk 

Broad  a'ld  l)Uttor 

Milk 


Pot  roast 

Rice  and  gravy 

Bread 

(tnion  and  lettuce 

salad  with  dressing 


Baked  potato  and 

butter 

Egg 

Bread  and  butter 

Milk 


N.  B. — The  eggs  are  prescribed  at  a  minimum  in  these  menus, 
used  more  often  during  the  summer. 


They  should  be 


—  31  — 

MENU    FOR    SECOND    AND    FOURTH    WEEKS. 


Breakfast 


Stewed  fruit 

Mush  and  top  milk 

Bread  and  butter 

Milk 


Dinner 


Roast  beef 

Brown  potato 

Bread 

Lettuce  and  dressing 

Blanc  mange  and  jelly 


Supper 


]N[ilk  or  cereal  coflfee 

Bread  and  butter 

Cottage  cheese 


Hashed  potato 

Egg 

Milk 

Bread  and  butter 


Chuck 

Macaroni,  tomato 

and  butter 

Bread 


Rice  and  top  milk 

(cinnamon  and  sugar) 

Milk 

Bread  and  butter 

Fruit 


Oatmeal  mush 

Top  milk  and  sugar 

Bread  and  butter 

milk 


Boiled  beef 

Potato  and  gravy 

Bread 

Fruit 


Creamed  vegetable 

with   cheese 

Bread  and  butter 

Milk 

Cake 


Flakes 

Top  milk  and  sugar 

Chocolate 

Bread  and  butter 

Fruit 


Fruit 

Bread  and  butter 

Ginger  cake 

Cereal  coffee 


Fruit 

Bread 

Toast  and  butter 

Cocoa 


Mush 

Top  milk  and  sugar 

Bread 

Jam 

Milk 


Beef  round 

Potato 

Carrots  grated  and 

salad  dressing 

Bread 


Fried  liver  and  onions 

Potato  and  top  milk 

Bread 


Egg 

Rice  and  gravy 

Bread  and  butter 

Milk 

Peanuts 


Beef  round 

Potato 

Bread 

Vegetable 

Gingersnaps 


Noodle  soup 

Bread  and  butter 

Milk 

Milk  pudding 
(rice  or  tapioca) 


Lima  beans  and  butter 

Milk 

Bread  and  butter 

Graham  crackers 

Syrup 


Fish  chowder 

Milk 

Bread  and  butter 

Gelatine  and  top  milk 


Fish  salad 

Cereal  coffee 

Bread  and  butter 

Cooked  fruit 


—  32  — 

AN    EXTRA   WEEK    FOR   VARIETY. 


Breakfast 


Dinner 


Supper 


Shredded  wheat 
Top  milk  and  sugar 

Bread  and  butter 
Milk  or  cereal  coffee 


Boiled  mutton 

Mashed  potato 

Vegetable 

Bread 

Milk  sherbet 


Chocolate 

Bread  and  butter 

Fruit 

Coffee  cake 


Rice  Mith  raisins 

Milk  and  sugar 

Milk 

Bread  and  butter 


Hash 

Potato 

Salad 

Sweet  crackers 


Warmed-up  potatoes 

Cottage  cheese 

Milk  or  cereal  coffee 

Bread  and  butter 


£q 


Egg  and  potato 

Creamed  codfish 

Bread  and  butter 

Milk 


Boiled  beef 
Baked  corn 

Potato 
Bread 

Pickles 


ililk 

Bread  and  butter 

Peach  cobbler 


Beans 


m 

a 

Mush  and  top  milk 

Bread  and  butter 

Milk 

Bread  and  butter 

Milk 

Stewed  fruit 

Crackers 

>-iuup  \u  cups 

Cold  meat 

Potato  salad 

Bread 

CO 

u 

D 

x: 
Eh 

Fruit 

Milk  toast 

Bread  and  butter 

Milk 

Split  pea  soup 

Croutons 

Baked  heart 

Potato 

Radishes 

Bread  and  butter 

Milk 

Ruddi  Grots 

Top  milk 

OS 

'u 

Cooked  fruit 

Mush 

Bread  and  butter 

Milk 

Baked  halibut  and 

baked  onions 

Potato 

Bread 

Eggs 
Noodles  in  milk 
Bread  and  butter 

Milk 

>. 

03 
U 

Hot  ap))le  sauce 

Bread  and  l)utter 

Milk 

Pot  roast 

Potatoes  and  gravy 

Bread 

Candy 

Macaroni,  tomato 

sauce  and  grated  cheese 

Sour  beets 

Bread  and  butter 

Milk 

—  33  — 

SURPRISE    DAYS    FOR    OCCASIONAL    USE. 


Breakfast 

Dinner                                              Supper 

Hot  cakes 

Syrup 

Bread  and  butter 

Milk  or  cereal  coffee 

Roast  beef 
Browned  potatoes 

Vegetable 

Bread 

Chocolate  pudding 

Hard  boiled  eggs 

Milk 
Bread  and  butter 

Fruit 

Hot  biscuits 

Mush 

Milk  or  cereal  coffee 

Stew  and  vegetables 

Potato 

Bread 

Xuts  and  raisins 

Milk  toast  with  a 
baked  egg  on  top 

Milk 

Bread 

Fruit 

Sugar  toast 

Milk 

Bread  and  butter 

Fruit 

Rice,  meat  and  gravy 
Vegetable,  tomato  or 

grated  cheese 
Bread 

Cake  or  Fruit 

Bean  salad 

Crackers 

Milk 

Bread  and  butter 

Mush  with  figs  or 

dates  in  milk 
Bread  and  butter 

Eibs  of  beef  with 

carrots,  onions,  tomato 

and  gravy 

Bread 

Cottage  pudding  and 

sauce 

Crackers 

Cheese 

Bread  and  butter 

Chocolate 

Fruit 

Milk  toast 

Bread  and  butter 

Milk 

Fruit 

Shoulder  of  mutton 
and  dressing  in  pan 

Potato 
Bread 

Pickles 

Milk  or  cocoa 

Bread  and  butter 

Bread  and  syrup 

Junket 

Apple  cake 

Bread  and  butter 

Cocoa 

Fish  hash 
(canned  salmon  or  tuny) 

Bread 
Baked  pumpkin  pudding 

Puree  of  lima  beans 

and  butter 

Milk 

Bread  and  butter 

Fruit 

Eggs  scrambled  with 

cubes  of  fried  bread 

Bread  and  butter 

Milk 


Meat  pie  with  potato 

Sour  beets 

Bread 

Candy 


Fried  mush  and  syrup 

Milk 

Bread  and  butter 


N.  B. — Not  to  be  used  as  a  weekly  menu. 


—  34  — 

DIRECTIONS     FOR     THE     DIETARY     OF     CHILDREN     FROM     Vz    TO     21,     YEARS 

OF    AGE. 

Tlic  sclu'dule  of  feedini:'  may  Ix'  arranged  in  various  ways  according 
to  when  the  child  takes  his  "midday  nap."  If  at  10:30  or  11  o'clock, 
the  meals  should  come  as  follows : 

On  waking,  warm  milk  or  milk  and  cracker;  at  9  o'clock  fruit  juice, 
3  or  4  tablaspoonsful,  diluted  with  2  tablespoonsful  of  water.  Break- 
fa.st.  10  a.m. ;  dinner  1  -.30  or  2  p.m. ;  supper  5  :30  to  6  p.m. 

AYlien  the  child  is  older  and  takes  his  nap  after  lunch  the  schedule 
should  be :  Breakfast  at  7  or  7 :30 ;  fruit  juice  at  10  with  bread  or 
cracker  if  required:  dinner  at  12.  milk  at  4  and  supper  at  6. 

It  is  not  necessary  to  hold  a  child  to  these  exact  quantities  of  any 
food,  but  wide  variations  should  alwats  be  reported  and  sometimes  even 
small  differences  are  important  in  children  that  are  not  in  perfect  health. 

A  child  who  weighs  considerably  more  or  less  than  the  amount  indi- 
cated on  the  dietary  would  naturally  reciuire  more  or  less  food  than 
that  given. 

All  new  foods  should  be  given  in  small  quantities  at  tirst  and  not 
repeated  for  2  days.     Two  new  foods  should  not  be  given  at  one  meal. 

Ycffctahlfs  and  cereals  should  be  cooked  until  very  soft.  Coarse 
cereal  should  be  strained  and  all  vegetables  and  fruits  mashed  and 
pressed  through  a  sieve. 

Meats  should  be  broiled  or  roasted  and  scraped  or  cut  very  fine. 

Butter  should  be  used  very  sparingly  and  only  if  it  digests  well. 

Bread  should  be  light,  dry  and  sweet  (not  sour).  It  is  better  to  use 
whole  wheat  flour  tlmn  white  or  graham  flour  if  there  is  no  intestinal 
irritation  present. 

Don't  give  sour  fruits,  as  oranges  or  grapefruit  juice,  strawberries  or 
cooked  apricots  at  a  meal  that  contains  milk.    Give  them  Ix-tween  meals. 

The  following  abbreviations  have  been  used: 

Tbs.  means  a  tablespoonful  and  is  measured  by  mashing  the  food  well 
into  the  spoon  and  then  smoothing  it  off  level  with  the  edges. 

Tsf).  means  teaspoon,  measured  as  above. 

Sli((  means  an  average  medium  slice;  l)rt'ad  is  supposed  to  weigh 
about  an  ounce  if  cut  thick  or  medium  and  !,*  oz.  or  less  if  thin. 

Oz.  means  ounce.  16  oz.  nuike  1  lb.  Therefore  4  oz.  of  hamburger 
would  be  just  one-quarter  of  a  lb. ;  2  oz.  woidd  be  one-eighth,  etc. 

A.  11.  means  average  helping;  as  a  small  saucer  of  stewed  fruit,  vege- 
table or  pudding,  such  as  is  usually  .served  for  a  side  dish  in  a  hotel  or 
at  a  family  table.  8.  JI.  would  mean  le.ss  than  the  above  and  L.  II.  would 
mean  more. 

A  cup  is  suppo.sed  to  hold  |  pint  when  filled  to  the  brim,  but  when 
filled  conveniently  for  serving  means  7  oz.     ^  means  4  oz. 


N.  B. — Tliese  fiuantities  are  for  cooked  foods  edible  portion. 


—  35  — 

FROM    2Vz    TO    5    YEARS    OF    AGE. 

The  changes  in  food  shonld  be  made  gradually  a;s  children  develop 
from  one  stage  to  another. 

Fruits  and  vegetables  should  be  put  through  a  sieve  or  fine  strainer 
until  the  child  is  2  or  3  years  of  age,  depending  upon  its  general  vigor 
and  digestive  capacity.  Many  children  thrive  better  on  this  finely 
divided  food  until  the  age  of  5  or  6  years.  When  it  is  no  longer  neces- 
sary to  "sieve"  or  "puree"  the  vegetables,  they  should  be  well  mashed 
with  a  fork  and  not  presented  in  pieces  until  the  age  of  4  or  5  years. 

The  "afternoon"  feeding  (4  o'clock)  need  not  always  be  milk.  Fruit 
or  fruit  juice  and  cracker  or  junket  may  be  used  but  nothing  should  be 
given  if  it  interferes  with  the  appetite  for  supper.  No  candy  or  sweets 
should  be  given  between  meals,  and  only  a  little  at  the  meals.  If  the 
child  desires  cereal  more  frequently  than  is  prescribed,  it  may  be  given. 

Only  soft  fats  should  be  used  in  cooking  and  these  very  sparingly. 
Cream,  butter,  oil,  bacon  fat,  etc.,  are  the  most  easily  digested. 

Don't  give  the  following  foods:  pastry,  rich  gravy,  fried  or  fatty 
foods,  nuts,  salads,  raw  or  coarse  vegetables  as  cabbage,  corn,  sprouts, 
or  lima  beans ;  sausage  or  salt  meats ;  pulp  of  orange  or  grapefruit, 
cherries,  raw  bananas,  pineapple. 


—  3C  — 

DIETARY   FOR  A  CHILD  OF  EIGHTEEN    MONTHS  TO  TWO  YEARS. 

Weight  26   Pounds. 
Approximate  food  value:  Portein,  35  gins.;   fat,   40  gms.;  calories,  1,000. 


Supper 


Zwieback   1  piece 

Warm    milk \  cup 

Thin  cream  — 2  tbs. 

Dried  bread  h  slice 

Warm  milk 1  cup 


Wheat  hearts  3  tbs. 

Thin  cream   2  tbs. 

Dried  bread  1  slice 

Jelly   or  butter *  tsp. 

Warm  milk  1  cup 

Graham  mush  3  tbs. 

(strained) 

Thin  cream  2  tbs. 

Toast    1  slice 

Butter  h  tsp. 

Warm  milk 1  cup 

Milk  toast  1  slice 

Dry  toast  i  slice 

Butter  h  tsp. 

Warm  milk 1  cup 


Baked  potato 2  tbs. 

Beef  juice  3  tbs. 

Pulp  of  carrot 2  tbs. 

Toast,   thin 1  slice 

Custard   3  tbs. 

A  little  water. 

Coddled  egg  1 

On  zwieback  1  piece 

Dry  toast 1  slice 

Butter h  tsp. 

Prune  pulp  or  apple 

sauce  2  tbs. 

A  little  water. 

Beef  broth I  cup 

(with  farina) 

Scraped  meat  1  tbs. 

Cauliflower    tips   2  tbs. 

(or  spinach) 

Bread,   thin 1  slice 

A  little  water. 


Germca 3  tbs. 

Thin  cream — -  2  tbs. 

Graham  crackers 2 

Butter --  1  tsp. 

Warm  milk 1  cup 

Rolled  oats  3  tbs. 

Thin  cream --  2  tbs. 

Dried  bread 1  slice 

.Icily 1  tsp. 

Warm  milk 1  cup 


Milk     and     spinach 

soup,   strained J  cup 

(or  peas  or  carrots) 

Soft  boiled  egg 1 

Baked  potato 2  tbs. 

Sweet  cracker 1 

Butter  i  tsp. 


Cereal   3  tbs. 

Thin  cream  2  tbs. 

Bread    J  slice 

Butter J  tsp. 

Warm  milk l  cup 

Milk  toast 1  slice 

Asparagus  tips 2  tbs. 

(mashed,  on  milk  toast) 

Warm  milk  1  cup 

Cracker i 

Bread    1  slice 

Cooked  in  milk J  cup 

Cracker    1 

Apple  sauce,  with 
beaten  white  of  egg, 
baked  3  minutes.. .4^5  tbs. 


Cereal  3  tbs. 

(or  gruel) 

Thin  cream  2  tbs. 

Warm  milk  1  cup 

Dried  bread  1  slice 

Apple  jelly  1  tsp. 


Beef  broth I  cup 

(with   mashed   carrots   or 
asparagus  tips) 

Scraped  meat 1  tb. 

Potato   —  2  tbs. 

Peach  or  prune  pulp.  3  tbs. 
A  little  water. 

Boiled  rice  2  tbs. 

Beef  juice 3  tbs. 

Pulp  of  string  beans 
or  cauliflower  tips.  2  tbs. 

Dried  bread  i  slice 

Junket    3  tbs. 

A  little  water. 


Warm  milk 1  cup 

Zwieback   2  pes. 

Cookie    1 

Warm  milk  1  cup 

Cracker    .— 1 

Butter    --  h  tsp. 

Arrowroot,  cooke<i  in 
milk  with  beaten 
white  of  egg  and 
sugar  added  6  tbs. 


Saturday   may    repeat    Wednesday   or   any   preferred   day. 


The  above  meals  are  given  at  10  a.m.,  2  p.m.  and  6  p.m.  Besides  these,  baby  Is  to 
have  two  others.  On  waking,  about  7  a.m.,  a  cup  of  warm  milk;  at  9  o'clock  4  table- 
spoons of  fruit  juice  diluted  with  two  tablespoons  of  water. 


37  — 


DIETARY    FOR    A    CHILD    OF   TWO   TO   THREE    YEARS. 

Weight  30  Pounds. 

Approximate  food  value:  Protein,  38  gms. ;  fat,  42  gms.;  calories,  1,100. 


Breakfast 


Dinner 


Supper 


Kolled  oats  3  tbs. 

Thin  cream  2  tbs. 

Sugar    1  tsp. 

Bread    1  slice 

Butter    1  tsp. 

Milk    1  cup 

Coddled   egg  1 

Dried  bread,  thin 2  slices 

Butter    1  tsp. 

Milk   1  cup 

(warm) 


Milk     and     spinach 

soup,  strained J  cup 

(or  carrot  or  pea) 

Soft  cooked  egg 1 

Baked  potato 3  tbs. 

Bread,  thin 1  slice 

Syrup  or  honey 1  tsp. 

A  little  water. 

Beef     broth     with 
farina  J  cup 

Lamb  chop,  smalL__  1 
Mashed     carrots     or 

asparagus    tips 2  tbs. 

Potato,   mashed 2  tbs. 

Cracker    1 

A  little  water. 

Soft  egg  1 

Milk  toast  1  slice 

Dry  toast  I  slice 

Butter  i  tsp. 

Prune  pulp 3  tbs. 

A  little  water. 


Milk  toast  1  slice 

Dry  toast  J  slice 

Warm  milk 1  cup 

Butter  i  tsp. 

Cookie 1 

Boiled   rice   4  tbs. 

(finished  in  milk  or  noodles) 

Thin  cream 2  tbs. 

Milk 1  cup 

Toast 1  slice 

Jelly  1  tsp. 

Milk    and    cauliflower 

soup,  strained J  cup 

Crackers 2 

Butter  1  tsp. 

Milk    J  cup 

Rice  pudding 3  tbs. 

(or  bread  pudding) 

Farina 3  tbs. 

(finished   in  milk) 

Thin  cream 2  tbs. 

Toast 1  slice 

.Jelly  1  tsp. 

Warm  milk 1  cup 


Cream  of  wheat.         3  tbs. 

Thin  cream 2  tbs. 

Sugar    1  tsp. 

Zwieback  1  piece 

Milk,  warm 1  cup 


Poached  egg 1 

Dipped  toast 1  slice 

Dry  toast i  slice 

Butter  5  tsp. 

Milk   1  cup 


Beef  broth J  cup 

Scraped  beef 1-lJ  tbs. 

Baked  potato 2  tbs. 

Spinach,  strained 3  tbs. 

Zwieback   1  piece 

Water,  if  desired. 


Soft  omelet 1  egg 

>> 

Wheat  hearts  .— 
Thin  cream  

._-  3  tbs. 
2  tbs. 

Peas,   strained 2-3  tbs. 

(or  string  beans) 

Milk  toast  .    — 

1  slice 

"C 

Milk 

1  cup 

X 

M 

Bread    

1  slice 

Bread    1  slice 

J3 

Butter    

1  tsp. 

Fruit  tapioca  3  tbs. 

Butter 

J  tsp. 

H 

Milk    

1  cup 

(or   fruit  gelatin   or   fruit 

whip) 

Scrambled  egg 1 

Dried  bread,  thin 2  slices 

JeUy  2  tsp. 

Warm  milk   1  cup 


Boiled    white   fish 2  tbs. 

Mashed  potato   2  tbs. 

Mashed     carrots     or 

squash 2  or  3  tbs. 

Bread,  thin 1  slice 

Butter    i  tsp. 

Mutton  broth i  cup 

(with  mashed  vegetable) 

Broiled  steak 1-lJ  tbs. 

Mashed   potato   2  tbs. 

Apple  sauce  2  tbs. 

Cracker    1 


Milk  and  spinach  soup  |  cup 

Triscuit 1  or    2 

Milk 1  cup 

Molasses  cookie 1 


Graham  mush 3  tbs. 

(strained) 

Thin  cream 2  tbs. 

Sugar 1  tsp. 

Zwieback    1  piece 

Warm  milk 1  cup 


Bread,   thin 2  slices 

Warm  milk  1  cup 

Butter 1  tsp. 

Junket    3  tbs. 

(or  custard) 


Fruit  juice  once  each  day  between  meals  and  milk  once  between. 


RETURN      NATURAL  RESOURCES  LIBRARY 

TOi— ^     40  Gianinni  Hall              Tel.  No.  642-4493 

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